The Ideal Tofu Scramble
1 tablespoon vegetable oil (canola, olive, safflower, etc)
3 cloves garlic, minced
1 head broccoli, chopped
2 zucchini, sliced longways then chopped
1 cup yellow onion, diced
3 cups fresh spinach
16 ounces firm tofu, well drained and crumbled
2 cups corn, pureed with a touch of unsweetened soymilk
1 tablespoon tamari or liquid Bragg's
1/2 teaspoon black pepper
1/2 teaspoon curry powder or turmeric
1/2 teaspoon salt
red pepper flakes, to taste
1. Heat oil in large pan (preferably cast iron) at medium heat. Add garlic and let simmer a minute or two, then add broccoli, zucchini, and onion.
2. Saute the veggies until tender (sometimes I drop just a little water into the pan if it seems dry, in order to sort of "steam" the broccoli - it works quite well and doesn't seem to bother the other veggies - just don't add too much water!).
3. Add the spinach. After the spinach cooks down to desired consistency, add the tofu, corn, tamari, and spices (in that order). Mix well and continue cooking just a few more minutes on a lower heat to make sure all the flavors blend.
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
Awesome! Yeah Costco sells them in bulk, and I think Henry's and Whole Foods carry them as well (not in bulk).
Yay!
Truly, to make this "ideal" you should go to the market and buy Tortilla Land uncooked flour tortillas (cook them fresh in 1 minute on a hot cast iron pan), and use some sriracha hot sauce and make breakfast burritos. Sooo good!